Fish burger with artichoke sauce
Monica Copetti
Menù Ingredients
100 g fillets of mixed fish (perch, sea bass, sea bream)
salt and pepper
For 1 burger
Blend the fish in the food processor and stir in the Fiokki instant mashed potatoes and the Gransalsa
sauce of artichoke hearts. Season with salt and pepper and shape the mixture into burgers.
LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 62°C
Time: 15 minutes
Before serving, brown in a pan.
